Yield: 6 servings (serving size: about 1 1/2 cups)
2 red ball paper, 3 tablespoons extra virgin olive oil, 1 cup chopped onion, 2 teaspoon ground cumin, 1 teaspoons crushed red papper, 1 teaspoon paprika, 1/4 teaspoon salt, 4 garlic cloves, thinely sliced, 2 cups organic vegetables, 1 1/2 cups cubed peeled butternut squash, 1 can no-salt tomato, 1 can pinto beans, rinsed and drained, 1 can cannellini beans, 1 can red kidney beans, 1/2 cup thinly sliced green onions
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.